Paula Deen'S Turtle Trifle - cooking recipe

Ingredients

1 (21 ounce) package chewy fudge brownie mix, baked according to package directions
1 egg (according to package directions)
1/4 cup water (according to package directions)
1/3 cup oil (according to package directions)
2 cups sugar
1 1/3 cups corn syrup
2/3 cup butter, melted
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3 cups chopped pecans
1 (16 ounce) container frozen non-dairy topping, thawed
1 (12 ounce) jar caramel ice cream topping
2 cups toasted whole pecans

Preparation

Bake brownies according to package. Let cool and crumble brownies, set aside.
In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
In a trifle dish layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans as desired. Chill for two hours before serving.
Can also make mini trifles by using small clear dessert dishes to make individual servings.